Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0" fat, select, cooked, grilled

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Significant amount	Priority	Nutrient
65790			Water
26450			Protein
6430			Total lipid (fat)
1424			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1000			ASH, TOTAL
954			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
541			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
348			Potassium, K
223			Phosphorus, P
184			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
143			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
123			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
117			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
80			Cholesterol
58			Sodium, Na
48			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
36			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
34			FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
26			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
24			Magnesium, Mg
20			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
13.1			Betaine
13			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
9			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
6			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5.49			Niacin
5.19			Zinc, Zn
5			Calcium, Ca
2.6			Iron, Fe
0.852			Pantothenic acid
0.615			Vitamin B-6
0.354			Riboflavin
0.253			Copper, Cu
0.072			Thiamin
0.038299999999999994			Selenium, Se
0.021			Manganese, Mn
0.00601			Vitamin B-12